Garlic & Herb All-Beef Meatballs in Marinara

Few things feel as nostalgic and soul-warming as a pot of meatballs gently bubbling away in a rich tomato sauce. Whether you're tossing them with spaghetti, spooning them into crusty subs, or just savoring them on their own, meatballs are a comfort food classic that never goes out of style.

This version keeps things simple and satisfying with 100% ground beef—no pork, no fillers, just bold, savory flavor from fresh garlic, chopped herbs, and parmesan. They’re browned for a golden crust, then slowly simmered in a rich, garlicky marinara that hugs every bite.

The best part? These are just as easy to make on a weeknight as they are perfect for a Sunday supper. They’re freezer-friendly —so you can double the batch and stash some away for a busy weeknight, super versatile, and made with ingredients you probably already have in your kitchen.

So if you're looking for a meatball recipe that’s classic but elevated, simple but full of flavor, this one’s for you.

Let’s make something cozy, shall we?

Tips for Best Results

• Use 80/20 beef: A little fat = juicy meatballs. Lean beef works but won’t be as rich.

• Breadcrumbs + milk create a softer, more tender texture. This is called a panade—and it works wonders.

• Simmer, don’t boil: Gentle heat keeps the meatballs tender and lets the flavors meld beautifully.

Ways to Serve:

• Over spaghetti or linguine with fresh basil and parmesan

• In toasted sub rolls with melty provolone or mozzarella

• On their own, with crusty garlic bread for dipping

• On top of creamy polenta for serious comfort food vibes

Make Ahead & Freeze:

• Make ahead: You can prep and shape the meatballs a day in advance—store covered in the fridge until ready to cook.

• Freeze: Cool cooked meatballs and sauce, then freeze in a container or freezer bag for up to 3 months. Reheat gently on the stove or in the oven.

Make It Your Own

Whether you’re feeding picky eaters, spicing things up, or adjusting for what’s in your pantry—this recipe is easy to adapt.

Egg-Free?

• Swap the egg for 1 tablespoon of mayonnaise or 2 tablespoons of ricotta. Both help bind and add moisture.

Herb Swap Ideas:

• Use dried herbs if fresh isn’t available: 1 tsp dried parsley or basil = 1 tbsp fresh.

• Try adding a pinch of thyme or rosemary to the sauce for a deeper, more aromatic flavor.

Want a Kick?

• Add 1/4 tsp crushed red pepper flakes to the meatball mix or more to the sauce.

• A small spoon of Calabrian chili paste stirred into the marinara is chef’s kiss for heat lovers.

Cheese Options:

• No parmesan? Use pecorino romano, asiago, or even a mix of hard cheeses.

• Feeling indulgent? Tuck a small cube of mozzarella into each meatball for a molten center!

Meal Prep & Storage Notes

These meatballs are perfect for meal prepping or batch cooking. Here’s how:

Fridge:

• Store leftovers in an airtight container for up to 4–5 days. Reheat gently on the stove or microwave.

Freezer-Friendly:

• Freeze the meatballs before or after cooking.

  • Uncooked: Flash freeze on a tray, then transfer to a bag—cook straight from frozen (add 5–8 minutes to cook time).

  • Cooked: Cool completely, portion with sauce, then freeze. Reheat over low heat on the stovetop or in the oven.

Pro Tips for Foolproof Meatballs

• Wet your hands slightly when rolling meatballs to keep them from sticking.

• Don’t pack them too tightly—light handling = tender texture.

• Want super even meatballs? Use a small cookie scoop!

This dish is simple, but it’s got soul. The kind of recipe that fills your kitchen with the smell of garlic and tomato, and your table with people who ask for seconds. It’s made with pantry staples, comes together in under an hour, and feels like it simmered all day. Whether you're cooking for two or ten, these garlic & herb all-beef meatballs are sure to become a staple in your kitchen

Yield: 4-6 Servings

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Garlic & Herb Meatballs with Rich Marinara Sauce

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Tender, juicy meatballs simmered in a garlicky, herb-infused tomato sauce—comfort food at its absolute best.

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Ingredients

For the Meatballs

• 1 ½ lbs ground beef (80/20 recommended for best flavor & juiciness)
• 1/2 cup plain breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 egg
• 1/4 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (for browning)

For the Marinara

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp salt (adjust to taste)
• 1 tsp sugar (optional, to balance acidity)
• 1/4 tsp red pepper flakes (optional)
• Fresh chopped basil or parsley for garnish

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, garlic, egg, milk, salt, and pepper.
2. Mix until just combined—don’t overwork the meat or the texture will be dense.
3. Roll into 1 ½-inch balls and place on a tray or plate.
4. Heat olive oil in a large skillet or Dutch oven over medium heat.
5. Brown the meatballs in batches, turning to sear all sides. Don’t overcrowd the pan.
6. Remove and set aside (they’ll finish cooking in the sauce).
7. In the same pan, add more olive oil if needed. Sauté onions until soft and translucent (about 5–6 minutes).
8. Stir in garlic and cook for 30 seconds.
9. Add tomato paste and cook for 1–2 minutes until darkened slightly.
10. Pour in crushed tomatoes, oregano, sugar (if using), red pepper flakes, and salt. Simmer for 10 minutes to build flavor.
11. Nestle the browned meatballs into the sauce.
12. Cover loosely and simmer for 20–25 minutes, gently stirring occasionally.
13. Garnish with fresh basil or parsley and extra parmesan, if desired.

Notes

• Wet your hands slightly when rolling meatballs to keep them from sticking.
• Don’t pack them too tightly—light handling = tender texture.
• Want super even meatballs? Use a small cookie scoop!

Read above for ingredient variations!

Nutrition Facts

Calories

698

Carbs

25 g

Cholesterol

171 mg

Fat

50 g

Fiber

4 g

Net carbs

22 g

Protein

38 g

Sat. Fat

17 g

Sodium

1748 mg

Sugar

9 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.